Spiced mulberry cake gluten free and vegan
Updated: Feb 25, 2019

Since giving birth I have had huge carb cravings for cake. I think it is as a result of the restricted diet for gestational diabetes, coupled with the total lack of sleep with a newborn, making me want naughty treats! Having been introduced to xylitol as a result of the gestational diabetes I thought I would carry on incorporating it into my cakes, as it is good to make them sugar free.
This recipe came about because my local health food store was having a promotion on white mulberry pieces, so I bought a few bags. However, if you can't get hold of mulberries then you could use any dried fruit for the topping.
Ingredients
100g pure life vegan spread
90g xylitol
1 orgran egg replacer (mixed as per packet instruction)
50g teff flour
50g chestnut flour
40g tapioca flour
40g rice flour
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
120g grated carrot
Crumbled white mulberry pieces for the topping
Directions
Preheat the oven to 180 degrees Centigrade
Cream together the vegan spread and xylitol in a food processor
Add the egg replacer
Sieve and add the flours
Add the cinnamon, mixed spice, nutmeg, and whizz everything together
Add the grated carrot and whizz together
Line a square baking tray with parchment paper
Grease the tin, then add the cake mix
Top with crumbled white mulberries
Bake in the oven for 15 mins
To test if your cake is cooked, insert a clean wooden skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for few more minutes.